The key to making this scrumptious Asian-inspired dish is the marinade featuring fresh citrus juices mixed with zesty herbs & spices. Bread the orange-infused chicken and stir- fry to a golden crisp. Serve it over a bed of stir-fried veggies & rice. Smart Recipes, Asian Recipes, Chicken Recipes, Recipes Chicken Asian Orange Chicken Orange Chicken Recipe | CHEFBear.net PT1H Serves 4 2 Large Oranges 1 Small Bunch Fresh Broccoli 2 Cups Cooked Rice 1 Large Lemon 4 Tablespoons White Balsamic Vinegar 2 Tablespoons Soy Sauce 1 Cup Packed Brown Sugar 1/2 Teaspoon Fresh Ginger Root 2 Cloves Garlic 1/4 Teaspoon Chilli Flakes 3 Tablespoons Cornstarch 2 N/A Boneless, Skinless, Chicken Breasts 1/4 Cup All-Purpose Flour 1/4 Cup Panko Crumbs 1/4 Teaspoon Salt & Freshly Ground Black Pepper 3 Tablespoons Vegetable Oil 2 Large Onions 3 Medium Carrots 1/2 Cup Sweet Peas 1 Piece Lemon zest 3/4 Cup Water In a medium saucepan over medium-high heat, add orange juice, lemon juice, soy sauce, vinegar, brown sugar, zest, garlic, ginger, red pepper flakes, and 3/4 cup water. Stir continuously until mixture comes to a boil. Remove from heat and set aside to cool, about 15 minutes. In a large resealable plastic bag, add chicken and 1 cup of cooled sauce. Seal and shake until meat is coated well. Refrigerate chicken and covered remaining sauce for at least 2 hours. In a large bowl, mix flour, Panko crumbs, salt and black pepper. Remove chicken from bag and discard sauce. Coat chicken pieces with flour mixture evenly. Line a plate with paper towels and set aside. In a large wok over medium-high heat, heat oil and stir-fry chicken in batches until browned evenly on both sides, about 5-7 minutes. Transfer chicken to the prepared plate and cover with foil to keep warm while stir-frying remaining chicken. In a wok over medium-high heat, add vegetables and stir-fry until tender-crisp, about 5-8 minutes. Stir in reserved sauce and bring to a boil. Add cornstarch mixture and stir until thickened & smooth. Add chicken and stir well to combine. Serve over a bed of cooked rice.

Orange Chicken

Orange Chicken Recipe


The key to making this scrumptious Asian-inspired dish is the marinade featuring fresh citrus juices mixed with zesty herbs & spices. Bread the orange-infused chicken and stir- fry to a golden crisp. Serve it over a bed of stir-fried veggies & rice.

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Recipe Information

Flavor Profile

Asian

Protein

Chicken

Category

Main Dishes

Serves

4

Total Time

60 Minutes

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Ingredients

      • 2 Large Oranges (1 Zested, Both Juiced)
      • 1 Small Bunch Fresh Broccoli (Chopped)
      • 2 Cups Cooked Rice
      • 1 Large Lemon (Juiced)
      • 4 Tablespoons White Balsamic Vinegar
      • 2 Tablespoons Soy Sauce
      • 1 Cup Packed Brown Sugar
      • 1/2 Teaspoon Fresh Ginger Root (Minced)
      • 2 Cloves Garlic (Minced)
      • 1/4 Teaspoon Chilli Flakes
      • 3 Tablespoons Cornstarch
      • 2 Boneless, Skinless, Chicken Breasts (Cubed)
      • 1/4 Cup All-Purpose Flour
      • 1/4 Cup Panko Crumbs
      • 1/4 Teaspoon Salt & Freshly Ground Black Pepper
      • 3 Tablespoons Vegetable Oil
      • 2 Large Onions (Cut In Rings)
      • 3 Medium Carrots
      • 1/2 Cup Sweet Peas (Drained)
      • 1 Piece Lemon Zest
      • 3/4 Cup Water

Directions

  1. In a medium saucepan over medium-high heat, add orange juice, lemon juice, soy sauce, vinegar, brown sugar, zest, garlic, ginger, red pepper flakes, and 3/4 cup water. Stir continuously until mixture comes to a boil. Remove from heat and set aside to cool, about 15 minutes.
  2. In a large resealable plastic bag, add chicken and 1 cup of cooled sauce. Seal and shake until meat is coated well. Refrigerate chicken and covered remaining sauce for at least 2 hours.
  3. In a large bowl, mix flour, Panko crumbs, salt and black pepper. Remove chicken from bag and discard sauce. Coat chicken pieces with flour mixture evenly. Line a plate with paper towels and set aside.
  4. In a large wok over medium-high heat, heat oil and stir-fry chicken in batches until browned evenly on both sides, about 5-7 minutes. Transfer chicken to the prepared plate and cover with foil to keep warm while stir-frying remaining chicken.
  5. In a wok over medium-high heat, add vegetables and stir-fry until tender-crisp, about 5-8 minutes. Stir in reserved sauce and bring to a boil. Add cornstarch mixture and stir until thickened & smooth. Add chicken and stir well to combine. Serve over a bed of cooked rice.



Nutrition & Cost Facts

Calories

636.0 kcal

Carbs

126.0 g

Fat

12.0 g

Protein

11.0 g

Cost Per Serving

$1.49

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astrif fifth

Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.

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